Cumin Crusted Chicken With Mixed Grain Pliaf
26 September 2017
Use chicken thighs with skin on and bone-in for the best flavour. The chicken can be marinated in advance and kept in the fridge until you’re ready to cook.
Category
Main
Serves
4
Preperation Time
10 minutes
Cooking Time
50 minutes
Ingredients
6 chicken thighs skin on and bone in
2 tsp ground cumin
1 tsp whole cumin seeds
1 tsp paprika
1 tsp paprika
1 tsp sea salt
¼ tsp black pepper
1 tsp plain flour
1-2 sticks celery sliced
1 eschalion (banana) shallot sliced
1-2 cinnamon sticks
1 clove garlic finely chopped
300g easy cook mixed grains (such as a blend of wheat
rice
barley
buckwheat
etc)
750ml hot vegetable stock
1 x 400g carton or tin black-eyed beans in water - rinsed and drained
1tsp chopped fresh chives
1tbs chopped fresh parsley
Green vegetables of your choice to serve
Instructions
1Preheat the oven to 180ºC fan/200ºC conventional/Gas 6 In a large bowl, combine all the spices and flour for the chicken coating then add the chicken pieces and toss to coat
2Place the chicken pieces into your shallow casserole and cook in the oven for 30 minutes then remove and set aside on a plate
3Leave any spiced cooking juices in the pan and add the celery, shallots, cinnamon stick(s) and garlic. Return to the oven for a few minutes then take out and stir
4Add the mixed grains to the pan with the stock, stir and place on the lid. Return to the oven for 10 minutes, stirring half way through and checking there is enough liquid. When almost cooked stir in the beans and place the chicken pieces on top
5Return to the oven for 10 minutes, uncovered. Check that the grains and chicken are cooked
6Sprinkle with chopped chives and parsley and take the pan to the table to serve with steamed green vegetables, removing the cinnamon sticks before serving out.